The base for this Foster Farms Boneless Skinless Breast Steaks-chopped and cooked stew with Mexican seasonings is made by combining chicken broth and salsa with half-and-half and condensed cream of chicken soup. Garnish with tortilla chips and grated cheese.
1 Foster Farms Boneless Skinless Breast Steaks- chopped
3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) can chicken broth
4 cups half-and-half
1 (10.75 ounce) can condensed cream of chicken soup
1. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
2. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.